Location: Molecular Characterization of Foodborne Pathogens Research
Title: Acidic whey to reduce the prevalence of Campylobacter in poultry productsAuthor
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 9/18/2019 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Campylobacter is the leading cause of bacterial foodborne disease in the developed world. Because poultry is the primary pathway for introduction of Campylobacter into the food system, FSIS has instituted new guidelines to reduce Campylobacter numbers in poultry products. However, increasing the usage of antimicrobial chemicals for reducing Campylobacter in poultry processing is expensive for producers and increasingly problematic for consumers. A recent joint research effort at ERRC along with industry partners suggests that dairy whey could provide an innovative, all-natural solution. Whey is an edible by-product of cheese production which is acidic and rich in a variety of probiotics including lactic acid bacteria (LAB). Preliminary studies have shown that whey solutions were able to produce large reductions (>5 logs) in Campylobacter numbers, even when applied as a minor component. |
